Updated: Jun 22, 2018
This is an easy slow-cooked or one-pot dish. It is slightly spicy, sweet, and rich in flavors. This recipe uses berbere spice, which is the key ingredient in many Ethiopian dishes. It’s a combination of more than 10 individual spices. You can easily make your own Berbere spice. I also have purchased berbere through Amazon and local Ethiopian restaurants.
Prep Time: 15 minutes Cook Time: 45-60 minutes
Yields: 4 servings
1 ½ cups dried lentils
4 garlic cloves, minced
3 tablespoons tomato paste
1 ½ tablespoons Berbere Spice (see recipe below)
5 cups low-sodium vegetable stock
1 red onion, medium diced
2 cups diced butternuts squash
½ teaspoon sea salt
½ tablespoon maple syrup
2 tablespoons pureed ginger
2 cups chopped frozen spinach
Put all the ingredients in a pot and simmer until the lentils are tender, 45-60 minutes. Do not overcook because the lentils will turn to mush.
Add water if necessary to thin the stew. I sometimes I like to add extra tomato paste for a richer flavor.